Chicken tetrazzini #1

Yield: 8 Servings

Measure Ingredient
8 \N Chicken breasts
¼ cup Chopped onion
2 \N Ribs celery; chopped
1 \N Carrot; sliced
1 \N Stick butter
1 \N Green pepper; chopped
3 tablespoons Flour
1 cup Milk
6 ounces Cheddar cheese; grated
1 can (4-oz) pimiento; chopped
1 can (10.75-oz) cream of mushroom soup
1 can (4-oz) mushrooms; sliced
1 teaspoon Soy sauce
1 teaspoon Salt
⅛ teaspoon Pepper
¼ teaspoon Garlic powder
4 ounces Spaghetti; cooked
\N \N Grated cheese

Boil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in large skillet. Mix in flour until smooth; add milk and cook until thick.

Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and season- ings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350 uncovered for 45 minutes. Let stand for 10 minutes before serving.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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